Carrot soup with ginger and orange

This wonderfully simple soup is warming and fragrant, with the ginger and orange bringing out the best of the carrots.

For a bit of extra oomph, garnish with pomegranate seeds, crushed almonds and fresh coriander.

Ingredients (serves 3-4)

• 1 tbsp vegetable oil
• 700g carrots, washed and sliced 1 union
• 2 garlic cloves, crushed
• ½ red chili, finely chopped
• 20g ginger, grated
• Fresh orange juice from 2 oranges, squeezed
• 1L vegetable stock
• Chili flakes
• Salt
• Pepper

Method

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the chili and ginger, and plenty of seasoning and cook for 1min. 

Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender.

Whizz the soup with a stick blender or transfer to a food processor. Add the orange juice and chili flakes to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream and some fresh parsley or coriander if liked.

Recipe courtesy of Honey&Roots